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Monday, November 15, 2010

This recipe is from the Chicago Tribune and makes delicious, homemade pickles. They are done for flavor rather than preservation so you avoid the complex canning process.

My neighbor first gave me a jar and I’ve been hooked ever since. These keep in your refrigerator for up to 10 days.

Add sugar to taste.

Bon Appetit!

Prep: 10 minutes Cook: 2 minutes Chill: 1 hour Makes: 1 pint

1 cup cider vinegar

1/2 cup water, plus more, if needed

2 teaspoons each: kosher salt, pickling spice (see recipe below)

1 large cucumber, cut into 1/4-inch slices

Combine cider vinegar with 1/2-cup of water, salt and pickling spice in a small saucepan. Heat to a boil.

Place cucumber in a clean, dry glass container just large enough to hold all the slices. Pour boiling brine over cucumber slices to cover completely. If all cucumbers are not submerged, add cold water to cover. Cover; refrigerate at least 1 hour. Pickles will keep for about 10 days.

Cupcakesand Crablegs

About Me

Happy Wanderer and seasoned traveler. Currently in San Miguel de Allende for food project. Mother of one talented and funny son. Runner/cyclist/athlete. Award winning, published and exhibited photographer. Into breakfast, dark chocolate and white wine. Loves to cook. Owns a million swimsuits. Sings in the shower. Blows bubbles and follows shooting stars. St Maarten is my “leave me there” place. There is nothing better than running up the tunnel on Saturday morning across the street from the Drake and seeing the Chicago skyline. Love the color white and if it’s not a color – I pick red. Always up for a new adventure… I can have my bags packed in 5 minutes. Mexican in my past life and Italian in my next. All of my best memories in life have been at the beach. This fall, will be going on a year-long culinary project through Mexico.